black bean and red pepper salsa
(1 rating)
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Adapted from "The Jewish Vegetarian Year Cookbook" (http://www.amazon.com/Jewish-Vegetarian-Year-Cookbook/dp/0916288439), by Roberta Kalechofsky. The cookbook has a variety of vegan recipes for every Jewish holiday.
(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
10 Min
Ingredients For black bean and red pepper salsa
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2medium red bell peppers, diced
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1/2 cred onion, diced
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2 clovegarlic (or 1 really large clove), minced
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1 Tbspolive oil
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1/6 cfruity white wine
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1/4 tspdried oregano
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1/2 canblack beans, drained and rinsed
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1/2 tsphot sauce
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1/2 Tbspfresh lemon or lime juice
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2 Tbspchopped fresh cilantro
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1 pinchfreshly ground pepper
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1 pinchsalt (optional)
How To Make black bean and red pepper salsa
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1Heat olive oil in a 10-inch skillet over medium heat. Add peppers and onion and saute until vegetables start to soften. Add garlic and saute another minute or so.
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2Add wine and oregano and cook 3-4 minutes, until vegetables are tender but not soggy.
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3Remove from heat, cool, stir in beans, hot sauce, lemon or lime juice, and cilantro. Add salt and pepper to taste. Serve with toasted pita slices, pita chips, or tortilla chips.
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